Crispy Soy Chicken Wings (No Frying Needed!)

These soy chicken wings taste like a takeaway order but come out of the oven, not a deep fryer. The cornflour trick is what does it & honestly these soy wings are better than anything I’ve ordered in. My Din Tai Fung Cucumber would be perfect alongside them.

Why you’ll love this recipe

• So flavorful: Garlic, ginger, soy sauce and honey together make a glaze that’s deep, sweet and umami-rich for these soy chicken wings. My Teriyaki Chicken Bowl uses chicken with soy sauce the same way & it’s just as good.
• Low effort: Toss, coat, bake. These soy garlic chicken wings are about as low effort as it gets & my Peri Peri Chicken Wings is the same.
• Crispy without deep frying: The cornflour trick genuinely gives these soy chicken wings that shatteringly crisp exterior you’d expect from a takeaway.

If you’re craving chicken, consider making Crispy Chilli Chicken, KFC Popcorn Chicken, or Crunchy Shake and Bake Chicken.

Ingredients

A few things make these soy chicken wings worth paying attention to:

• Chicken wings: Fresh wings patted completely dry before anything else goes on them, that’s what makes the difference. They hold a simple chicken wing marinade really well & drumsticks or thighs work as a swap, just adjust the cooking time.
• Cornflour: A light coat before the wet glaze creates a starchy barrier that crisps up in the oven rather than going soft. Potato starch works just as well if that’s what you have. This is what makes this chicken wing marinade recipe actually stick.
• Soy sauce: The salty, umami backbone of the dish. Regular soy works but tamari is a good swap for gluten-free,  which I use in my Crispy Air Fryer Pork Belly too.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

These soy chicken wings are easy to adapt:

• Make it spicy: Half a teaspoon of cayenne or a drizzle of chilli crisp into the marinade for chicken wings gives them a real fiery edge. The heat reminds me of my Crispy Baked Buffalo Cauliflower Bites with Chilli Mayo if that’s your thing.
• Make it gluten-free: Swap soy for tamari & you’re done. The cornflour is already gluten-free so those soy sauce wings work perfectly for anyone avoiding gluten. Pair it with a gluten-free side like Cauliflower Rice.
• Add citrus: A squeeze of lime or orange into the marinade brightens the glaze up which is lovely against the heavier soy and honey notes.

How to Make Easy Soy Chicken Wings

Step 1: Preheat your oven to 220°C (425°F FAN). Pat the chicken wings dry, place them in a large bowl, and toss them with cornflour, salt, and pepper until evenly coated.

Step 2: Mix together the soy sauce, honey, garlic, and ginger, then pour it over the wings. Use tongs to toss the wings until they are fully covered in the glossy marinade.

Step 3: Arrange the coated chicken wings in a single layer on a wire rack set over a baking tray.

Step 4: Bake for 25-35 minutes, making sure to flip them halfway through, until they are beautifully golden, sticky, and caramelized.

If you are looking for fantastic dipping sauces to pair with these, consider making Gyoza Dipping Sauce, Miso Dressing, or Low Sugar BBQ Sauce.

Why Cornflour Beats Deep Frying

The cornflour coat is what makes these soy chicken wings different from every other baked wing recipe. Patting the meat dry first, then dusting with cornflour before the wet glaze goes on, creates a starchy layer that crisps up at high heat rather than absorbing the liquid and going soft. It’s the same principle as deep frying but without any of the mess.

The wire rack matters for the same reason. Hot air circulating underneath means the whole wing crisps up evenly rather than sitting in its own juices on a flat tray, which is the most common reason baked wings disappoint.

Serving Suggestions

These soy chicken wings are super versatile – they can work as a game-day appetizer or the main protein for a quick weeknight dinner. I love making this soy garlic chicken wings recipe & pairing it with fresh crunchy sides to cut through the glaze.

Try it with:

• The BEST Halloumi Salad
• Spicy Tomato Rice topped with Halloumi and Coriander
• Korean Marinated Eggs (Mayak Eggs)
• Crispy Smashed Broccoli with Parmesan
• Super Crispy Ninja Airfryer Roast Potatoes (Family Batch!)

Leftover Storage and Reheat Instructions

They’re best eaten fresh but these garlic soy wings keep well if you’ve got leftovers. Store them properly & the crunch comes back on reheating.

Refrigerator: Allow it to cool completely before transferring to an airtight container. It will stay fresh and safe to eat in the fridge for up to 4 days.

Freezer: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

Reheat: Air fryer at 180°C for 5 minutes. Microwave will make the skin rubbery so avoid it.

Recipe FAQs

Looking for more protein recipes? You should try Salmon Rice Bowl, Amazing Air Fryer Steak Bites with Garlic Butter, and Greek Yogurt Chicken Marinade with Lemon and Shallot.